Warm Tenderstem broccoli, quail eggs and bacon salad recipe

1. 1

   Put a pan of water on to boil.

2. 2

   Get a non-stick frying pan over a medium-high heat and add a drop of olive oil.

3. 3

   Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp.

4. 4

   Meanwhile, make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper.

5. 5

   Set aside.

6. 6

   To the pan of now boiling water, carefully drop in the eggs and boil for 2 minutes.

7. 7

   Remove with a slotted spoon and put in a bowl of cold water.

8. 8

   Add a pinch of salt to the same pan and simmer the broccoli for 2 minutes until tender.

9. 9

   Meanwhile carefully peel the eggs.

10. 10

    Drain the broccoli well and arrange on a plate.

11. 11

    Scatter over the lardons, and top with quail eggs, artfully cutting in half if you like.

12. 12

    Finish with salad leaves, parmesan, and the dressing.

* Per serving · 4 servings · Values may vary.